Spanish-Inspired Skillet Shrimp with Chorizo and Summer Squash

Method

1. Pat the shrimp dry with paper towels. Season with salt, pepper, smoked paprika, cumin, and garlic powder. Toss well to coat evenly. Set aside.
2. Heat a large cast iron skillet over medium-high heat. Add the sliced chorizo and cook until browned on both sides, about 4 minutes (chorizo is already cooked). Transfer chorizo to a plate.
3. If needed, add a drizzle of olive oil to the same skillet (there should be some chorizo fat left). Add the sliced summer squash, season lightly with salt and pepper, and sear undisturbed for 3–4 minutes on one side. Flip and cook another 2 minutes until nicely colored. Transfer to the plate with chorizo.
4. Add a little more olive oil to the skillet, tilting to coat the bottom. Heat until shimmering but not smoking. Add the shrimp (they should sizzle on contact). Cook, stirring often, until the shrimp just start turning pink but are not fully cooked, about 3 minutes depending on size.
5. Return the chorizo and squash to the skillet. Toss everything together and cook for another 3 minutes, until the shrimp are fully pink and the tails are bright red.
6. Transfer the mixture to a large serving platter. Squeeze the lemon juice over the top. Add sliced red onion and hot pepper (if using). Garnish with fresh parsley. Serve as tapas with bread, or as a main with rice or grains.